Kvasny Prum. 1969; 15(10-11): 228-231 | DOI: 10.18832/kp1969024

Experience acquired with organoleptic evaluation of beer quality.Peer-reviewed article

J. CUŘÍN

The authors have modified the Allison - Faison method of organoleptic evaluation of beer, introduced new organoleptic criteria for taste and flavour with three marks for each of them, viz: fully satisfactory, less satisfactory, unsatisfactory. Data can be easily processed and mean arithmetic value calculated. For processing the classification is best expressed in figures, the final evaluation should have a combined form and include both figures and explanatory words. The suggested simplified method was used with very satisfactory results in a large scale market analysis carried out to ascertain the popularity of various sorts of beer.
(In Czech, English summary only)

Keywords: organoleptic evaluation, beer, taste, flavour

Published: October 1, 1969